FOODBORNE ILLNESS: A PUBLIC HEALTH CHALLENGE (3hr)

Course overview

The target audience for this program is nurses who want to increase their knowledge of foodborne illnesses, how to provide safe and appropriate nursing care for those who are affected by them, and how to prevent such illnesses. Food safety and related foodborne illnesses are becoming more of a health problem each year. Despite better guidelines, refrigeration, and posted regulations, approximately 48 million people in America become ill each year because of a foodborne illness. This course focuses on the significance of the problem, identification of the illness, treatments, and—most significantly—prevention. Nurses are in a unique position to help prevent foodborne illnesses. Because nurses provide much of the patient/family education provided in health care settings, they can incorporate preventive teaching as part of their education endeavors. But how many nurses think to incorporate foodborne illness prevention as part of their education efforts? Such topics as prevention of cardiovascular disease, smoking cessation, and diabetes education are all part of the norm of patient/family education content. It is equally important to incorporate foodborne illness prevention strategies in wellness education. Learning Objectives: 1.Discuss the incidence and prevalence of foodborne illness. 2.Identify the individuals at the highest risk for developing a foodborne illness. 3.Identify the variables that affect the safety of American food. 4.Describe the pathophysiology of various foodborne illnesses. 5.Discuss signs and symptoms of various foodborne illnesses. 6.Explain treatments for foodborne illnesses. 7.Describe nursing interventions for patients with foodborne illnesses. 8.Identify strategies to prevent foodborne illnesses.